Tropical Pineapple Upside Down Cake

Pineapple

Tropical Pineapple Upside Down Cake - The perfect summer recipe!

DifficultyBeginner
Category, , Fruit Type
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

Ingredients

For the topping
115 g Melted butter
100 g light soft brown sugar
30 g desiccated coconut
6 slices fresh pineapple
For the sponge
200 g butter, very soft
200 g golden caster sugar
200 g self-raising flour
50 g desiccated coconut
2 tsp baking powder
2 tsp vanilla extract
4 eggs, lightly beaten
60 ml milk
Zest from 2 limes

Directions

1

Pre-heat oven to 180°C / 160°C fan and line a 23x23cm (9x9inch) baking tin with parchment paper.

2

Mix the melted butter, sugar, and coconut together in a small bowl. Pour mixture into the prepared baking tin and spread over the bottom to the edges of the pan.

3

Use a large round pastry cutter to quickly and easily trim the rind from each slice, then use a smaller round pastry cutter to stamp out the core from each slice. Cut all the pineapple slices in half.

4

Arrange the pineapple halves in any pattern you like in the pan on top of the sugar mixture, then set aside.

5

For the sponge, place all the ingredients in a large bowl then beat with an electric mixer just until combined.

6

Pour the cake batter into the baking tin on top of the pineapple, then smooth with a spatula.

7

Bake until a toothpick comes out clean, 60-70 minutes.

8

Leave to cool in the tin for about 15 minutes, then carefully turn out the warm cake onto a serving plate and carefully peel away the parchment paper.

9

Serve still warm or completely cool with a dollop of whipped cream or vanilla ice-cream.

Ingredients

For the topping
 115 g Melted butter
 100 g light soft brown sugar
 30 g desiccated coconut
 6 slices fresh pineapple
For the sponge
 200 g butter, very soft
 200 g golden caster sugar
 200 g self-raising flour
 50 g desiccated coconut
 2 tsp baking powder
 2 tsp vanilla extract
 4 eggs, lightly beaten
 60 ml milk
 Zest from 2 limes

Directions

1

Pre-heat oven to 180°C / 160°C fan and line a 23x23cm (9x9inch) baking tin with parchment paper.

2

Mix the melted butter, sugar, and coconut together in a small bowl. Pour mixture into the prepared baking tin and spread over the bottom to the edges of the pan.

3

Use a large round pastry cutter to quickly and easily trim the rind from each slice, then use a smaller round pastry cutter to stamp out the core from each slice. Cut all the pineapple slices in half.

4

Arrange the pineapple halves in any pattern you like in the pan on top of the sugar mixture, then set aside.

5

For the sponge, place all the ingredients in a large bowl then beat with an electric mixer just until combined.

6

Pour the cake batter into the baking tin on top of the pineapple, then smooth with a spatula.

7

Bake until a toothpick comes out clean, 60-70 minutes.

8

Leave to cool in the tin for about 15 minutes, then carefully turn out the warm cake onto a serving plate and carefully peel away the parchment paper.

9

Serve still warm or completely cool with a dollop of whipped cream or vanilla ice-cream.

Tropical Pineapple Upside Down Cake
IngredientsDirections
Back to Our Recipe Book
image image

Join our mailing list
for growing tips, recipes,
competitions and much more!

To top